Make your own fried vegan eggs in 15 minutes or less! They look like real eggs and taste incredible. If you have been missing eggs, this recipe is for you! Made with simple ingredients that are easy to find.

vegan fried egg on a piece of toast with a fork

These vegan eggs just might fool someone into thinking they are eating real eggs. They really do have that “eggy” taste and the texture of the egg white especially is spot on. The yolk is incredibly tasty, even if it doesn’t exactly replicate a real egg yolk (it comes close though!). My 12 year old PICKY son was so impressed, I think he ate five at dinner the other night!

I thoroughly enjoyed eating one on a piece of buttered toast, and it reminded me so much of eating real eggs as a child. If you miss eggs or are trying to give them up, I hope this recipe helps! Make sure you also check out my Vegan Omelette and Tofu Scramble.

Serve alongside vegan waffles, pancakes, or on a flaky biscuit with tempeh bacon.

looking down on three eggs in a cast iron pan

Ingredients you need

  • Silken firm tofu – Try to use the firm variety, not soft or extra-firm. This is the kind of tofu that comes in a vacuum pack, not regular firm tofu.
  • White rice flour – Don’t substitute anything else. I tried it with regular white flour and they did not come out well at all.
  • Cornstarch – I haven’t tried anything else, but arrowroot might work.
  • Olive oil – You just need a tablespoon.
  • Kala namak – Also known as black salt (though it’s pink), this is what really makes the “eggs” taste eggy, so don’t leave it out!
  • Regular salt
  • Water
  • Yellow mustard – for the egg yolk
  • Nutritional yeast 
  • Turmeric – mostly for color
  • Paprika

How to make fried vegan eggs

It’s actually so easy. First, blend the egg white ingredients, either using a blender or food processor. Transfer to a bowl.

Add 1/2 cup of the egg white mixture back to the blender, along with the yolk ingredients and blend. Place egg yolk mixture in a smaller bowl.

This is simply an overview, see recipe card below for the complete printable recipe.

two bowls on black background, one with white mixture, the other with yellow

Melt some refined coconut oil (for no coconut taste) or vegan butter over medium heat in a large pan. Make sure to use either cast iron or a quality non-stick pan.

Scoop 1/4 cup of the egg white mixture and pour into the pan, leaving a little hole in the middle if possible. In the hole, place a tablespoon of the yolk. Cook for 2-3 minutes, then carefully flip and cook for 1 more minute. Transfer to a plate, continue with the batter until all the eggs are made and enjoy!

uncooked white fried eggs in a pan with a yolk

Tips for success

  • Egg yolk – The vegan egg yolk is medium firm and not runny, which is how I personally like it. If you’d rather have a runny yolk, try this recipe for Vegan Egg Yolk from It Doesn’t Taste Like Chicken. It looks amazing!
  • Be careful as the “eggs” are quite fragile when they are cooking. Use a very thin spatula to get all the underneath the egg before flipping, similar to real fried eggs.
  • Please don’t use a pan that is prone to making ingredients stick. A well oiled cast iron pan works well, or non-stick. For me, stainless steel pans always cause tofu recipes to stick, so I avoid them.
  • Don’t substitute any ingredients or amounts for best results. I’m all for experimenting, but if you make changes here I can’t guarantee the results!

close up of cooked vegan eggs on a pan

What goes with fried vegan eggs

Whip up an incredible vegan brunch with any of the following recipes:

a fork cutting a vegan egg on toast

square image of an egg on toast
4.82 stars (16 ratings)

Fried Vegan Eggs

Make your own fried vegan eggs in 15 minutes or less! They look like real eggs and taste incredible. If you have been missing eggs, this recipe is for you! Made with simple ingredients that are easy to find.
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Servings: 12 eggs


Egg whites

Egg yolk

  • 1/2 cup of the egg white mixture
  • 1/2 teaspoon salt *or more kala namak
  • 1/2 teaspoon yellow mustard
  • 4 tablespoons nutritional yeast
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon paprika


  • Prepare the egg whites: Drain any liquid from the tofu package, then add tofu to a blender, along with all the egg white ingredients. Blend until smooth, scraping down the sides as needed. Transfer the mixture to a bowl, scraping out all the last bits from the blender.
  • Prepare the yolk: To the blender, add back 1/2 cup of the egg white mixture, along with the rest of the yolk ingredients. Blend until smooth, then transfer to a small bowl. You can also just whisk the egg yolk mixture in a bowl if your blender is large and it won’t blend.
  • Place the egg white and yolk bowls close to the stovetop and get out a 1/4 cup measuring cup and a tablespoon for measuring. Heat a large cast iron (or other quality pan) over medium heat. Do not use a pan that is prone to sticking, cast iron or non-stick is best. Add a few tablespoons of refined coconut oil or vegan butter and let it coat the pan. 
  • Scoop 1/4 cup of the egg white batter and pour it into the pan but leave a little hole in the middle, if possible, and use a spatula to make it fairly flat and thin. In the hole, place 1 tablespoon of the “yolk” mixture. If there is no hole, it’s okay, just place it somewhere near the middle. 
  • Fit as many eggs as possible in the pan without touching. Let them cook on one side for 2-3 minutes, until nearly cooked through the top, then use a thin spatula to carefully flip the eggs over and cook for another minute. They will be fragile, so make sure to use a very thin spatula, get all the way under each egg and then flip carefully.
  • Transfer the cooked eggs to a plate, cover with foil to keep warm and continue until you have used all the batter. It should make about 12 eggs. Serve immediately with toast and jam, and maybe a side of tempeh bacon or breakfast potatoes. Enjoy!


  1. Kala namak (or black salt) is essential for making these vegan eggs taste "egg-like". I wouldn't leave it out unless you absolutely have to.
  2. I haven't tried them with anything but silken firm tofu. If you use silken extra firm, you may need to add more water to make it a thinner batter. I'm not sure how soft silken would work either. I would not use regular firm tofu, it's way too thick.
  3. While I am all about experimenting, this recipe is a bit picky so follow the ingredients and instructions exactly for best results. If you substitute with anything, I can't guarantee it will work.
  4. Leftover "eggs" will keep in the refrigerator for 2-3 days, simply re-warm in the microwave, stovetop or toaster before enjoying.


Serving: 1of 12 eggs | Calories: 66kcal | Carbohydrates: 9g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 198mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Calcium: 9mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. This was so fun to make, and delicious to eat! To the people who say, “Why try to make vegan food look like ‘the real thing,?'” I say, “Why not get creative?” After all, you eat with your eyes and mind as much as your mouth! I loved egg sandwiches before going vegan, and it was nice to have something that reminded me of that! I served my “egg” on a sourdough English muffin, topped with tempeh bacon and sauteed spinach. It was so good, and so filling! Thanks for the recipe, Nora!

  2. Unbelievable! My wife thought I was messing with her making her eggs after becoming vegans over two
    months ago!

  3. I can’t really rate the recipe per se, because they stuck to my pans so badly I couldn’t even create a final product 🙁 I tried a well seasoned cast iron and stainless steel, both with copious amounts of olive oil and vegan butter, and it was just a nightmare. I couldn’t salvage anything edible and cleaning the pans after was a drag. What went wrong here?!

    1. That’s too bad, Ashley! As I noted in the post above, I always avoid stainless steel as it causes tofu recipes to stick. A non-stick pan or a well-oiled cast iron pan is the way to go.

  4. Wow! This recipe is amazing. THB, I can’t remember the last time I actually left a review anywhere, but I couldn’t help myself. These fried eggs are just fabulous! I followed the recipe the best I could given I had only 6 and something ounces of silken tofu left at home, but they still turned out great! I enjoyed them yesterday, I enjoyed them about 15 mins ago…and I will no doubt enjoy my last one tomorrow 🙂 My next batch I plan to experiment with freezing them, seeing they have done so well being reheated in the pan the day after 🙂 Thank you for a great recipe. I am excited for trying more of your recipes now xx

    1. Hi Lisa! Thank you for sharing your wonderful review and feedback! I’m so glad you loved the vegan eggs. I do have lots of recipes, and I hope you enjoy your journey through them! Let me know if you have questions along the way! Wishing you lots of happy cooking!

  5. These fried eggs are incredibly tasty and easy! I would put in half the amount of the kala namak to the yolk as the nutritional yeast already adds some saltiness. Will definitely make this again!

  6. THANK YOU for this wonderful recipe!! I’ve been vegan for nearly ten years and once in a while I miss the taste of eggs, I tried almost all the recipes out there and this one is the best! It’s super easy to make and the taste and texture is amazing! I followed the recipe exactly for the exception of using a block of extra firm tofu. I used a bit more water and the result was perfect! I’ll be making this recipe again and again 🙂 

    1. Hi again! You are welcome! I’m so glad that you love the vegan eggs! Isn’t it fun?! Thank YOU for taking time share your great review and comments. I appreciate you using my recipes!

  7. I love how is easy your recipes are to replicate’ with maximum reward!ñ, as well as easily attainable ingredients with names I can pronounce  I have a refrigerator full of Just Egg, but I am looking forward to trying these  when it’s gone!?

    1. Thanks Lori! I enjoy Just Egg sometimes as well. I have a few spatulas that are pretty old but I’m not sure of the brand. Nothing fancy, just rather thin and flexible. 🙂

  8. HOLY CRAP, WHAT IS THIS MAGIC?! Nora, these were amazing!! I had no trouble with the recipe, everything came together perfectly and I cooked a bunch at once on my griddle. Definitely gotta really get a good knack for flipping but the flavour! Holy moly! Not completely vegan over here but I have such tummy troubles with eggs. This is gonna be a wonderful edition to Christmas for both my sister and I who can’t do regular eggs!

    1. I love it! I’m so glad you love the eggs, and can now add them to your Christmas smorgasbord! Thank you for sharing your review!

  9. I also had a hard time getting these to flip. I thought I was pretty careful measuring out ingredients. If the batter is not staying together, what would you recommend adding more of?

    1. The most important thing is to use a good pan. My cast iron worked well, and a non-stick would be even easier to flip. But some stainless steel pans things like this are going to stick to no matter what. If the batter is too thin and watery, add a little more rice flour. If it’s too thick, add more water. Hope that helps!

  10. I just tried this recipe and loved it. Went vegan about a year ago, but was someone who often said that if I were trapped on a deserted island and could pick one food, it would be eggs. So, I’ve been missing the taste and texture of eggs, to be honest. This recipe did the trick, although I might reduce the regular salt the next time. Thank you, Nora, too, for introducing me to kala namak. I hadn’t been aware of that until now and it really does add an “egginess” that will probably be good in a lot of other dishes — sparingly of course. I look for your recipes first whenever I’m trying to find a vegan version that will taste really good. So grateful for you. Thanks again.

    1. Hi Tina. I’m so glad this recipe satisfied your longing for the taste of eggs! Thank you for using my recipes. I’m glad you enjoy them. I appreciate you taking your time to share your thoughts and comments. Happy cooking Tina!

  11. These are excellent! Perfect texture and taste. Much better than I remember actual eggs being. The recipe makes a lot and they reheated wonderfully in the toaster oven. It’s a little bit tedious making them look pretty and I might try just making a big scramble next time.

  12. Awesome flavor and texture!  I live alone and wondering if I can refrigerate the raw ingredients and cook eggs on the weekends.  I hate to waste/1

    1. Thank you so much Susan, I’m glad you enjoyed them! I understand not wanting to waste, you could probably cut the recipe in half to make less “eggs”. It might be possible to store the mixtures, uncooked, for a few days, but I’m not sure for how long. I don’t think it would last for 5 days in the refrigerator, but maybe 2-3. Hope that helps!

  13. So I made this recipe once with regular firm tofu the first time since I didn’t have the silk extra firm and it worked out really great – easy and quick to do. BUT I went to make this recipe the second time and got the appropriate tofu the recipe calls for and the eggs did not turn out well at all I had to throw away the batter ? it was impossible to flip without it falling apart and the mixture just wouldn’t cook through so it was gummy in texture and the edges were hard and crisp little crackers since I tried cooking them thoroughly To get rid of the weird texture. I’ll make it again but with the first kind of tofu I used ?  just wanted to share my experience

    1. Hi Katie! I’m glad you enjoyed them the first time around, I’m surprised they worked with firm regular tofu. I wonder if you used the vacuum packed silken firm tofu, or just used silken tofu in water, or silken soft? Because those could definitely make the “eggs’ more fragile. My other tip is to measure everything accurately and don’t substitute any ingredient, even the white rice flour, in case you did. Thanks for sharing!

  14. Listen to her when she says non-stick pan. I used even a seasoned cast iron skillet and the eggs stuck like crazy so we had scrambled “eggs”. Will try again if I ever buy another non-stick pan.

  15. Yay!  One of my most favorite of your recipes ever!  I had a vegan runny egg yolk recipe on hand already and the combination with your egg whites couldn’t have worked out better. Your recipes NEVER disappoint.

  16. Hi, I wondered what would happen if I used Japanese – style silken tofu? I imagine more tofu less water? Sub water with soy milk? Interested in the results. How much does your egg white weigh/measure in total? Tia

    1. It’s so hard to say without testing, I would just eyeball it and add more water if too thick, or start with less to make sure it’s not too thin. But I only tested it with silken firm tofu. Sorry, I haven’t measured the egg white mixture.

  17. Yay for fried “eggs”! Loved this recipe. My husband is unfortunately not a fan of nutritional yeast so I added 1.5 tsp. of Vegan “chicken” broth powder to the water in the egg white mixture. I then pulsed cashews with a pinch of salt (like you do for Nora’s yummy parmesan recipe), and added to yolk mixture. I’m sorry to have made any changes–I have no doubt it’s amazing as is! We really loved the flavor and amazing texture. I put my smallest biscuit mold inside of my largest mold to help shape the eggs. They looked pretty darn good 🙂 Thank you for another great recipe Nora!!

    1. I’m so glad you enjoyed them! It sounds like you were a bit creative and I’m so happy it worked out. ? Thank you!

  18. I don’t care for mustard so I’m not going to make the egg yolk part of the recipe. Can I just blend everything and then scramble this? Thanks Nora I really enjoy your recipes.

  19. Going to try this got your notification in my email for fried eggs today I’m pregnant and have been craving fried eggs on a bagel with cheese. Fully plant based so excited to try this. Thank you!!

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